Spiced Lentil Soup (Harira Soup)
Serves
6
Prep Time
20 minutes
Cook Time
40 minutes
Ingredients
2 tbsp olive oil
1 onion, diced
2 stalks of celery, chopped small
4 cloves garlic, chopped
1 ½ tsp ground ginger
½ tsp black pepper
½ tsp ground turmeric
2 tsp ground cumin
1 tsp smoked paprika
¼ to ½ tsp cayenne pepper
3 pts (1.4 ltr) vegetable broth
2 x 14 oz (400 g) cans whole or crushed tomatoes
1 cinnamon stick
pinch of saffron
2 tsp sea salt
3.5 oz (100 g) dry red lentils
3.5 oz (100 g) dry brown or green lentils
0.3 oz (8 g) cilantro, chopped
0.4 oz (12 g) parsley, chopped
14 oz (400 g) can chickpeas, drained
4 oz (115 g) whole wheat spaghetti pasta, broken into pieces
Nutrition
(Per Serving)
Calories
372
Fats
8 g
Protein
18 g
Carbs
60 g
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions and sauté for 5 minutes to soften. Add the celery, garlic, ginger, black pepper, turmeric, cumin, smoked paprika, and cayenne pepper. Stir for a further minute to release the aroma of the spices.
- Pour in the broth, canned tomatoes, cinnamon stick, saffron, salt, red lentils, brown lentils, half the cilantro, and half the parsley. Bring the mixture to a simmer, cover with a vented lid, and let it cook for 30 minutes.
- Add the chickpeas and pasta to the pot and cook for an additional 5 to 10 minutes, until the pasta is cooked through.
- Stir in the remaining fresh herbs and serve with lemon wedges.